Dress up these tender, low-fat pork medallions with strips of tarragon-flavored carrot and celery.

Source: Better Homes and Gardens


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Cut pork tenderloin crosswise into 1/2-inch slices. Place one slice of pork between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/4-inch thickness. Remove plastic wrap. Repeat with each remaining pork slice; set aside.

  • In a medium saucepan combine onion, celery, carrots, garlic, the 1 cup water, bouillon granules, tarragon, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables are crisp-tender.

  • Stir together cornstarch and remaining water. Stir into vegetable mixture. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.

  • Meanwhile, spray a 10-inch skillet with nonstick cooking spray. Cook half of the pork slices over medium heat for 2 to 3 minutes per side or until thoroughly cooked. Remove from skillet; keep warm. Repeat with remaining pork slices.

  • To serve, spoon vegetable mixture onto a serving platter. Place pork slices atop vegetables. Makes 4 servings.


Prepare vegetables; cover and chill up to 4 hours before using.

Nutrition Facts

154 calories; fat 4g; cholesterol 59mg; carbohydrates 10g; protein 20g; sodium 264mg.